1.Effect of papain and bromelin on muscle and collagen proteins in beef meat

作　　者：Aurelia IONESCU ;Iuliana APRODU ;Gina PASCARU

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2008 ;I (XXXI):9-16.

出版社：Galati University Press

文章 ID：88227290

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2.Actin monomer-monomer interaction – a molecular mechanics study

作　　者：Iuliana APRODU ;Aurelia IONESCU ;Iuliana BANU 等

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2008 ;I (XXXI):51-57.

出版社：Galati University Press

文章 ID：88227296

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3.Comparative evaluation of wet gluten quantity and quality through different methods

作　　者：Violeta IONESCU ;Georgeta STOENESCU ;Ina VASILEAN 等

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2010 ;34(2):44-48.

出版社：Galati University Press

文章 ID：88227345

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4.Technological effects of the wheat cleaning equipment of an industrial mill

作　　者：Georgeta STOENESCU ;Violeta IONESCU ;Ina VASILEAN 等

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2010 ;34(2):54-58.

出版社：Galati University Press

文章 ID：88227347

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5.Quality evaluation of the sourdough rye breads

作　　者：Iuliana BANU ;Ina VASILEAN ;Iuliana APRODU

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2011 ;35(2):94-105.

出版社：Galati University Press

文章 ID：88227370

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6.Effect of the addition of wheat bran stream on dough rheology and bread quality

作　　者：. Iuliana BANU ;Georgeta STOENESCU ;Violeta Sorina IONESCU 等

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2012 ;36(1):39-52.

出版社：Galati University Press

文章 ID：88227374

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7.Evaluation of nutritional quality of the common carp (Cyprinus carpio) enriched in fatty acids

作　　者：Iuliana APRODU ;Aida VASILE ;Gabriela GURĂU 等

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2012 ;36(1):61-73.

出版社：Galati University Press

文章 ID：88227376

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8.Effect of transglutaminase treatment on skimmed yogurt properties

作　　者：Iuliana APRODU ;Cerasela Emilia MASGRAS ;Iuliana BANU

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2012 ;36(2):20-30.

出版社：Galati University Press

文章 ID：88227381

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9.A spectroscopic study on the heat induced changes of glucose oxidase at acidic pH values

作　　者：Loredana DUMITRAȘCU ;Nicoleta STĂNCIUC ;Iuliana APRODU 等

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2014 ;38(2):81-93.

出版社：Galati University Press

文章 ID：174728589

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10.Thermally driven interactions between β-lactoglobulin and retinol acetate investigated by fluorescence spectroscopy and molecular modeling methods

作　　者：Ana-Maria Simion Ciuciu ;Iuliana Aprodu ;Petru Alexe 等

出　　处：Dairy Science & Technology. 2016 ;96(3):405-423.doi:10.1007/s13594-015-0277-7

出版社：EDP Sciences

文章 ID：176101217

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	有本地全文	27篇
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	Iuliana APRODU	16篇
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	Aurelia IONESCU	3篇
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	Ina VASILEAN	3篇
	Iuliana Banu	3篇
	Loredana Dumitrașcu	3篇
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	Maria Garnai	2篇
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	. Iuliana BANU	1篇
	Aida VASILE	1篇
	Alberto Redaelli	1篇
	Alfonso Gautieri	1篇
	Ana – Maria OANCEA	1篇
	Ana-Maria SIMION (CIUCIU)	1篇
	Ana-Maria Simion Ciuciu	1篇
	Camelia Vizireanu	1篇
	Carmen Alina BOLEA	1篇
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	Carmen BOLEA	1篇
	Cerasela Emilia MASGRAS	1篇
	Constantin BANU	1篇
	Elena BADIU	1篇
	Elena Enachi	1篇
	Elpida PALTENEA	1篇
	Francesca Nocente	1篇
	Franco Maria Montevecchi	1篇
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	Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology	20篇
	Foods	6篇
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	Research Activities on High Performance Computing Clusters at CILEA 2006	1篇

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